Inoculum Strategies and Performances of Malolactic Starter
Fiano wine
Lactobacillus plantarum
inoculum timing
malolactic fermentation
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
04 Apr 2020
04 Apr 2020
Historique:
received:
25
02
2020
revised:
24
03
2020
accepted:
02
04
2020
entrez:
9
4
2020
pubmed:
9
4
2020
medline:
9
4
2020
Statut:
epublish
Résumé
Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of
Identifiants
pubmed: 32260418
pii: microorganisms8040516
doi: 10.3390/microorganisms8040516
pmc: PMC7232475
pii:
doi:
Types de publication
Journal Article
Langues
eng
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